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Guest
Guest
I have cooked using the traditional Weber kettle for almost thirty years, and once or twice per year, doing a turkey. I love the incredibl, crisp, Mahogany skin that I achieve. I wonder if the color and skin might not dissapoint when I fire up my brand new SmokeyMountain for it's first thanksgiving run next month. Any insights as to what I might expect, any general tips, etc. My actual maiden excursion will be either this weekend or next (some details to be finalized) will be with a whole brisket. I'm excited.
Cheers, Tim Harrigan
Cheers, Tim Harrigan